Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty

coming soon

There´s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy

Yotam Ottolenghi´s Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavor, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organized by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alfonso mango and curried chickpea salad, Membrillo and Stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.

This new edition of the ground breaking 2008 classic, celebrates the hallmark of Ottolenghi cooking: generous gestures, inventive flavors, intense colors and a wide array of extraordinary ingredients. With everything from meat and fish, to lavish salads and the famously delectable cakes and breads, the imaginative yet uncomplicated dishes rest on numerous culinary traditions, from the Middle East to North Africa to Italy and California